Ingredients
½cupgraham cracker crumbs
2tbspbutter,melted
1tbspsugar
5ozcream cheese,softened
1ozClover Vanilla Organic Greek Yogurt
¼cupsugar
1egg
½tspvanilla extract
⅔cupfresh berries
Preparation
Preheat the oven to 350 degrees F. Line a muffin tin with 6 paper liners.
In a small bowl mix together the graham cracker crumbs, butter and sugar until thoroughly combined. Spoon one tablespoon of the graham cracker mixture into each liner and press down to flatten.
In a medium bowl, using a mixer or a whisk, beat the cream cheese for 2 to 3 minutes until very smooth. Add the Greek yogurt, sugar, egg and vanilla extract, beat 1 to 2 minutes to combine.
Pour the cheesecake filling evenly over the crusts.
Bake for 25 minutes or until centers are set.
Remove from oven and cool at room temperature for 20 minutes. Transfer to the refrigerator and chill for at least 2 hours.
Remove paper liners and top the cheesecakes with berries. Serve immediately.
